Close-up of sizzling mushroom tofu stir-fry with golden tofu cubes, mushrooms, sesame seeds, and green onions in a glossy soy glaze

Mushroom and Tofu Stir-Fry

by

Quick, healthy & packed with flavor

Busy night? This Mushroom and Tofu Stir-Fry comes together in just 20 minutes and tastes like takeout but healthier! 🍄✨ Tender mushrooms and crispy tofu are tossed in a rich, savory soy-ginger sauce that’s perfectly balanced with a touch of sweetness and heat. It’s quick, protein-packed, and totally satisfying the kind of easy dinner you’ll crave again and again. Whether served over rice, noodles, or on its own, this Emma’s Cake Studio stir-fry is your go-to for healthy comfort food that doesn’t compromise on flavor.

Time Breakdown

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Servings: 4

Ingredients List

  • 2 tablespoons vegetable oil (divided)
  • 14 oz firm tofu, drained and cubed
  • 2 cups mixed mushrooms (shiitake, cremini, oyster, or button), sliced
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch + 2 tablespoons water (for thickening)
  • 1 green onion, chopped (for garnish)
  • Sesame seeds, for garnish

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets just a few reliable kitchen basics to keep everything simple and stress-free.

  • Large skillet or wok
  • Wooden spoon or spatula
  • Cutting board & sharp knife
  • Mixing bowls
  • Measuring cups & spoons
  • Paper towels (for pressing tofu)

Step-by-Step Beginner-Friendly Instructions

  1. Prepare the tofu: Press tofu gently between paper towels to remove excess moisture. Cut into 1-inch cubes.
  2. Crisp the tofu: Heat 1 tablespoon of oil in a skillet or wok over medium-high heat. Add tofu cubes and cook 6–8 minutes, turning occasionally, until golden on all sides. Remove and set aside. 🍽️
  3. Sauté aromatics: Add remaining oil to the same pan. Stir-fry onion, mushrooms, garlic, and ginger for 3–4 minutes until fragrant and mushrooms are tender.
  4. Make the sauce: In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch slurry. Stir to combine.
  5. Combine & coat: Return tofu to the pan. Pour in the sauce and toss gently until everything is evenly coated and the sauce thickens slightly (1–2 minutes).
  6. Serve: Garnish with green onions and sesame seeds. Serve hot over steamed rice or noodles.

Pro Tips

  • Extra crispy tofu: Toss tofu cubes in a teaspoon of cornstarch before frying for a golden, crisp exterior.
  • Make it spicy: Add chili flakes or a drizzle of sriracha for heat. 🌶️
  • Veggie boost: Toss in bell peppers, snap peas, or broccoli for extra color and crunch.
  • Meal prep win: This stir-fry keeps beautifully refrigerate for up to 3 days and reheat in a pan for best texture.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 bowl26014g14g16g3g5g